Stella Mare
Award Winner! 2025 Best In Show 50-60’– Brand New Lagoon 55 | 8-Passenger Luxury Crewed Yacht Charter in the BVI
STELLA MARE is a stunning brand-new Lagoon 55 designed for elevated comfort, modern styling, and airy outdoor living—perfect for all-inclusive crewed yacht charters in the British Virgin Islands. With contemporary interiors, exceptional deck spaces, and a world-class crew, Stella Mare delivers a boutique luxury escape through the turquoise waters of the BVI.
⭐ Cabin Layout & Guest Accommodation
STELLA MARE welcomes up to 8 guests in 4 luxurious cabins, each with en-suite bathrooms:
- 1 Primary Cabin – premium mattress, large bathroom, and private seating
- 3 Queen Guest Cabins – equally elegant, ideal for couples or families
- All cabins include independent A/C, soft lighting, high-end linens, and generous storage
The equal-comfort layout makes Stella Mare ideal for four couples, families, or mixed groups wanting both privacy and style.
⭐ Key Features & Highlights
- Spacious flybridge with sun loungers, shaded dining, and stunning 360° views
- Elegant aft cockpit with large dining table and lounge for breezy meals
- Signature forward lounge with sofa seating & sunken cockpit
- Oversized windows for a bright, airy salon that blends seamlessly with outdoor living
- Superior Lagoon sailing performance with exceptional stability
⭐ Water Toys & On-Board Entertainment
STELLA MARE is fully equipped with premium water toys, offering fun for every style of traveler:
- 2 Stand-Up Paddleboards
- Snorkeling gear for all guests
- Towable tube & floating mats
- Beach toys and games
- High-quality tender for watersports and island explorations
Whether you’re exploring calm snorkeling sites, paddling at sunset, or relaxing in quiet coves, Stella Mare brings the full BVI vacation experience to life.
⭐ ✨ Brand New Build – Modern Comfort, Luxury & Quiet Efficiency
As a brand-new Lagoon 55, STELLA MARE features:
- Next-generation hull design for smoother sailing
- Ultra-quiet, energy-efficient systems
- Upgraded A/C & noise-reducing insulation
- State-of-the-art electronics and navigation systems
Her modern engineering ensures cool cabins, low noise levels, and an exceptionally smooth charter experience—a standout in the BVI fleet.
⭐ Who STELLA MARE Is Perfect For
- Couples seeking equal queen cabins and upscale amenities
- Families who want spacious deck areas and plenty of water toys
- Groups celebrating milestones, birthdays, anniversaries, or multi-island adventures
- Travelers who want a brand-new luxury catamaran with a boutique resort feel
Explore iconic BVI highlights such as Virgin Gorda, The Baths, Anegada, Norman Island, Cooper Island, and Jost Van Dyke aboard one of the BVI’s newest and most stylish catamarans.
Embark on an unparalleled luxury crewed sailing experience aboard this brand new 2026 model, Stella Mare, in the British Virgin Islands. This state-of-the-art catamaran features four spacious guest cabins—each with en-suite bathrooms—accommodating up to eight guests in supreme comfort. The dedicated crew occupies the midship cabin, ensuring personalized service throughout your journey. Designed with discerning travelers in mind, the Lagoon 55 seamlessly blends elegant interiors with expansive outdoor spaces, offering a perfect setting for relaxation and adventure amidst the Caribbean’s stunning views.
Interior Features
Elegant Cabins: Four guest cabins, each with en-suite bathrooms and separate showers, are designed with horizontal lines to blend with the horizon, create a sense of harmony and relaxation.
Spacious Saloon: The heart of onboard living, featuring large overhead skylights and panoramic windows that flood the space with natural light and offer breathtaking views of the surrounding seascape.
Entertainment Systems: Stereo and projector for entertainment
Modern Conveniences: Water maker & Ice maker for that Caribbean heat!
Climate Control: Air conditioning and fans in the saloon and cabins ensure a comfortable environment throughout
Incredible Coffee Machine: Perfect for your morning cuppa or afternoon brew on the bow!
Exterior Features
Flybridge Lounge: The expansive flybridge offers a wet bar and fridge, ample seating, sunbathing areas, and a composite hardtop bimini with LED lighting, creating an ideal space for socializing and relaxation both during the day and at night
Aft Terrace: Featuring uninterrupted views off the stern, loungers, two tables, an ice maker, fridge, sink, and a gas grill, the aft cockpit serves as a versatile outdoor dining and entertainment area
Hydraulic Swim Platform: The tenderlift hydraulic platform allows for easy water access
Foredeck Lounge: A comfortable C-shaped sofa with multiconfigurational opportunities, complemented by a foldable sunshade, offering a cozy and shaded area to unwind.
Outdoor Shower: A hot/cold deck shower is conveniently located on the transom, perfect for rinsing off after swimming or water sports.
Premium Watertoys: The perfect balance of adrenaline-fuelling and relaxation-inducing!
Exterior Decking: All exterior decking is cork offering cool comfort on the feet, even in the Caribbean heat!
With its combination of luxurious amenities, spacious design, and attentive crew, the Lagoon 55 offers an exceptional charter experience in the British Virgin Islands. Whether you’re seeking relaxation, adventure, or a bit of both, this catamaran provides the perfect platform for an unforgettable sailing vacation.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| Flag: | USA |
| RegNum: | 1360351 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14ft |
| Dinghy hp: | 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.
Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.
IYT 200tonne
STCW
Matea Kosovic - through to end of July 2026
My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum's recipes, I developed a creative flair by adding my own unique twist to her dishes.
This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.
I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.
Julia Creigh - 2026-2027 season
Coming across the seas from the East Coast of Australia, Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity of the world opening back up to explore the world, tasting culinary delights in many parts of Asia and Europe. During these travels she found her passion in cooking and explored the idea of cooking on yachts full time. Now in her 4th season, Julia continues to create nutritious and delicious food in the galley.
Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu and the Australian Patisserie Academy and is so passionate about delivering delicious food and a unique hospitality experience.
Coming from a large family, bringing people together around a table to enjoy a meal and share stories is one of life’s greatest moments in her eyes and she cannot wait to welcome you onboard Stella Mare and share this experience with you all.
We look forward to welcoming you aboard Stella Mare!
Julia's Menu Onboard Stella Mare
BREAKFAST
SERVED DAILY WITH A FRESH FRUIT PLATTER, YOGURT PARFAIT OR BAKED GOOD COFFEE, TEA, JUICE OR SMOOTHIE
CILBIR EGGS
Herbed Greek Yogurt, Chilli Bacon Butter, Poached Eggs & Artisan Bread
LOADED LOX BAGEL
Chive Cream Cheese, Pickled Onion, Capers, Lemon
POMEGRANATE AVOCADO TOAST
Smashed Avocado, Poached Eggs, Feta, Fresh Herbs & Chilli Oil
CARAMELISED PEAR BRIOCHE FRENCH TOAST
Brioche French Toast, Caramelised Pears & Maple Mascarpone Cream
SWEET POTATO BREAKFAST BOWL
Beetroot Hummus, Crispy Chorizo, Goats Cheese, Poached Egg & Spinach
CHORIZO & RED PEPPER BREAKFAST TACOS
Scrambled Eggs, Pico de Gallo, Avocado Lime Crema
MAPLE BUTTER PANCAKE STACKS
Buttermilk Pancakes, Fresh Berries, Caramelised Banana & Crispy Bacon
LUNCH
SESAME TUNA POKE BOWL
Edamame, Avocado, Wakame, Nori & Pickled Ginger
SPICED BEEF KOFTA PITA
Pearl Cous Cous Salad, Za’atar Hummus, Feta, Pomegranate & Fresh Herbs
YUZU CHICKEN CAESAR SALAD
Crispy Pancetta, Parmesan, Caramelised Onion Foccacia
KOREAN PORK BAO BUNS
Peanut Noodle Salad, Fresh Herbs & Pickled Vegetables
BLACKENED MAHI MAHI TACOS
Pineapple Slaw, Avocado Crema, Jalapenos, Cilantro & Chipotle Butter Corn
CRISPY SKIN SALMON SALAD
Spring Green Orzo Salad, Fried Capers, Fresh Dill, Feta & Grilled Lemon
CAJUN BUTTER SHRIMP ROLL
Boatmade Brioche Bun, Gem Lettuce, Dill Mayo & Lemon
THAI BEEF NOODLE SALAD
Marinated Striploin Steak, Rice Noodles, Crushed Peanuts & Thai Basil
APPETISERS
SERVED ALONGSIDE THE CAPTAINS COCKTAIL
ITALIAN TUNA TARTARE
Citrus Cured Tuna, EVOO, Capers, Olives & Red Chilli
HONEY BAKED BRIE
Roasted Walnuts, Garlic & Thyme
GRILLED PEACH BRUSCHETTA
Heirloom Tomatoes, Burrata, Basil Oil
TROPICAL MAHI MAHI CEVICHE
Citrus Cured Mahi, Red Peppers, Mango, Jalapenos & Plantain Chips
CRISPY JALAPENO POPPERS
Cream Cheese Stuffed Poppers, Crispy Bacon & Hot Honey Drizzle
BAKED FETA & ARTICHOKE
Toasted Pinenuts, Grapes & Seeded Crackers
TUNA TOSTADAS
Citrus Cured Tuna, Jalapenos, Guacamole & Fried Tostadas
DINNER
HERB CRUSTED PORK TENDERLOIN
Cauliflower Puree, Rosemary Potatoes, Asparagus & Chermoula
GARLIC & SAGE CHICKEN MARYLAND
Roasted Butternut Squash, Broccolini, Crispy Sage & White Wine Jus
SLOW BRAISED BEEF RAGU
Tagliatelle, Fresh Parmesan, & Fennel Citrus Salad
BUTTER POACHED COD
Sweet Pea Puree, Braised Chickpeas, Roasted Beetroot & Pea Tendrils
PERUVIAN SPICED CHICKEN
Saffron Rice, Aji Verde, Fried Plantains & Tomato Salsa
GRILLED BEEF TENDERLOIN
Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Chimmichurri
COCONUT CRUSTED MAHI CURRY
Sautéed Garlic Green Beans, Coconut Rice & Mango Curry
SPANISH TAPAS & SEAFOOD PAELLA
Marinated Olives, Chorizo, Shishito Peppers, Grilled Zuchinni
DESSERT
CITRUS OLIVE OIL CAKE
Chantilly Cream, EVOO, Blueberries & Candied Orange Peel
VANILLA BEAN PANNA COTTA
Mango Curd, Passionfruit Ganache & Biscuit Crumb
COOKIES & CREAM
Warm White Chocolate Pistachio Cookie, Smoked Sea Salt Ice Cream
TROPICAL PAVLOVA
Chantilly Cream, Lemon Curd & Tropical Fruit
SPICED APPLE CRUMBLE
Gooey Spiced Stewed Apples, Oat Crumble & Warm Custard
CHOCOLATE FUDGE BROWNIES
Baileys Mascarpone Cream, Balsamic Berries & Crushed Pistachios
POMEGRANATE TIRAMISU
Pomegrante Soaked Savoiardi, Mascarpone Custard & Strawberry Sugar
CHOCOLATE COCONUT MOUSSE
Ginger Biscuit Crumb, EVOO & Toasted Hazelnuts
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 | ||||
| Summer 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Christmas 2026: $45,000 must finish no later than 26 December
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening at their expense. Available upon request. Not available over Christmas and NY charters.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
Minimum 5-nights, inquire for less;
For 6-night charters, divide weekly rate by 7 nights X 6 nights;
For 5 nights or less, divide weekly rate by 6 nights X number of nights;
Military discounts offered, please inquire.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 30 Feet
- : 5 Feet
- : 8
- : 2025
- : Lagoon
- : Yacht offers Rendezvous Diving only
- : Ariel Thrasher
- : USA
- : 1360351
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14ft |
| Dinghy hp: | 60hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.
Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.
IYT 200tonne
STCW
Matea Kosovic - through to end of July 2026
My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum's recipes, I developed a creative flair by adding my own unique twist to her dishes.
This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.
I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.
Julia Creigh - 2026-2027 season
Coming across the seas from the East Coast of Australia, Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity of the world opening back up to explore the world, tasting culinary delights in many parts of Asia and Europe. During these travels she found her passion in cooking and explored the idea of cooking on yachts full time. Now in her 4th season, Julia continues to create nutritious and delicious food in the galley.
Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu and the Australian Patisserie Academy and is so passionate about delivering delicious food and a unique hospitality experience.
Coming from a large family, bringing people together around a table to enjoy a meal and share stories is one of life’s greatest moments in her eyes and she cannot wait to welcome you onboard Stella Mare and share this experience with you all.
We look forward to welcoming you aboard Stella Mare!
Julia's Menu Onboard Stella Mare
BREAKFAST
SERVED DAILY WITH A FRESH FRUIT PLATTER, YOGURT PARFAIT OR BAKED GOOD COFFEE, TEA, JUICE OR SMOOTHIE
CILBIR EGGS
Herbed Greek Yogurt, Chilli Bacon Butter, Poached Eggs & Artisan Bread
LOADED LOX BAGEL
Chive Cream Cheese, Pickled Onion, Capers, Lemon
POMEGRANATE AVOCADO TOAST
Smashed Avocado, Poached Eggs, Feta, Fresh Herbs & Chilli Oil
CARAMELISED PEAR BRIOCHE FRENCH TOAST
Brioche French Toast, Caramelised Pears & Maple Mascarpone Cream
SWEET POTATO BREAKFAST BOWL
Beetroot Hummus, Crispy Chorizo, Goats Cheese, Poached Egg & Spinach
CHORIZO & RED PEPPER BREAKFAST TACOS
Scrambled Eggs, Pico de Gallo, Avocado Lime Crema
MAPLE BUTTER PANCAKE STACKS
Buttermilk Pancakes, Fresh Berries, Caramelised Banana & Crispy Bacon
LUNCH
SESAME TUNA POKE BOWL
Edamame, Avocado, Wakame, Nori & Pickled Ginger
SPICED BEEF KOFTA PITA
Pearl Cous Cous Salad, Za’atar Hummus, Feta, Pomegranate & Fresh Herbs
YUZU CHICKEN CAESAR SALAD
Crispy Pancetta, Parmesan, Caramelised Onion Foccacia
KOREAN PORK BAO BUNS
Peanut Noodle Salad, Fresh Herbs & Pickled Vegetables
BLACKENED MAHI MAHI TACOS
Pineapple Slaw, Avocado Crema, Jalapenos, Cilantro & Chipotle Butter Corn
CRISPY SKIN SALMON SALAD
Spring Green Orzo Salad, Fried Capers, Fresh Dill, Feta & Grilled Lemon
CAJUN BUTTER SHRIMP ROLL
Boatmade Brioche Bun, Gem Lettuce, Dill Mayo & Lemon
THAI BEEF NOODLE SALAD
Marinated Striploin Steak, Rice Noodles, Crushed Peanuts & Thai Basil
APPETISERS
SERVED ALONGSIDE THE CAPTAINS COCKTAIL
ITALIAN TUNA TARTARE
Citrus Cured Tuna, EVOO, Capers, Olives & Red Chilli
HONEY BAKED BRIE
Roasted Walnuts, Garlic & Thyme
GRILLED PEACH BRUSCHETTA
Heirloom Tomatoes, Burrata, Basil Oil
TROPICAL MAHI MAHI CEVICHE
Citrus Cured Mahi, Red Peppers, Mango, Jalapenos & Plantain Chips
CRISPY JALAPENO POPPERS
Cream Cheese Stuffed Poppers, Crispy Bacon & Hot Honey Drizzle
BAKED FETA & ARTICHOKE
Toasted Pinenuts, Grapes & Seeded Crackers
TUNA TOSTADAS
Citrus Cured Tuna, Jalapenos, Guacamole & Fried Tostadas
DINNER
HERB CRUSTED PORK TENDERLOIN
Cauliflower Puree, Rosemary Potatoes, Asparagus & Chermoula
GARLIC & SAGE CHICKEN MARYLAND
Roasted Butternut Squash, Broccolini, Crispy Sage & White Wine Jus
SLOW BRAISED BEEF RAGU
Tagliatelle, Fresh Parmesan, & Fennel Citrus Salad
BUTTER POACHED COD
Sweet Pea Puree, Braised Chickpeas, Roasted Beetroot & Pea Tendrils
PERUVIAN SPICED CHICKEN
Saffron Rice, Aji Verde, Fried Plantains & Tomato Salsa
GRILLED BEEF TENDERLOIN
Pomme Puree, Honey Roasted Carrots, Brussel Sprouts & Chimmichurri
COCONUT CRUSTED MAHI CURRY
Sautéed Garlic Green Beans, Coconut Rice & Mango Curry
SPANISH TAPAS & SEAFOOD PAELLA
Marinated Olives, Chorizo, Shishito Peppers, Grilled Zuchinni
DESSERT
CITRUS OLIVE OIL CAKE
Chantilly Cream, EVOO, Blueberries & Candied Orange Peel
VANILLA BEAN PANNA COTTA
Mango Curd, Passionfruit Ganache & Biscuit Crumb
COOKIES & CREAM
Warm White Chocolate Pistachio Cookie, Smoked Sea Salt Ice Cream
TROPICAL PAVLOVA
Chantilly Cream, Lemon Curd & Tropical Fruit
SPICED APPLE CRUMBLE
Gooey Spiced Stewed Apples, Oat Crumble & Warm Custard
CHOCOLATE FUDGE BROWNIES
Baileys Mascarpone Cream, Balsamic Berries & Crushed Pistachios
POMEGRANATE TIRAMISU
Pomegrante Soaked Savoiardi, Mascarpone Custard & Strawberry Sugar
CHOCOLATE COCONUT MOUSSE
Ginger Biscuit Crumb, EVOO & Toasted Hazelnuts
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
| Summer 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 | $41,500 | $42,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Christmas 2026: $45,000 must finish no later than 26 December
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening at their expense. Available upon request. Not available over Christmas and NY charters.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
Minimum 5-nights, inquire for less;
For 6-night charters, divide weekly rate by 7 nights X 6 nights;
For 5 nights or less, divide weekly rate by 6 nights X number of nights;
Military discounts offered, please inquire.
